Vegan Pasta with Sweet Potato Tahini Sauce Recipe

To be perfectly honest, I was expecting the transition to a plant-based diet to be harder than it was. Probably the biggest thing I had to get over in terms of cooking was my preconceived notion of what a meal should look like. I grew up eating a lot of three part meals: some carb like rice or pasta, meat, and veggies. I needed to redesign what a three part meal looked like to me. While I started including more beans and lentils, I was still on a search for other new things to incorporate into these meals. One of the best things I found to include was sweet potatoes.

Now this would seem to be a problem solved, however I’ve never much cared for sweet potatoes. Not even topped with marshmallows at Thanksgiving. Despite this, I kept trying them in different ways because they’re A.) Filling and B.) Really good for you. Then I stumbled upon a match made in heaven: sweet potatoes and tahini. I just loved them together and this combo has single-handedly allowed me to embrace sweet potatoes in all their healthy goodness.

So I’ve combined this delectable duo into a single sauce and I love it so much! Years ago my favorite dish in the world was macaroni and cheese with sausage. So, I brought these forces together to create something that feels indulgent, but has a lot of healthy stuff in there too! Best of all, it’s relatively quick and easy to make.

Vegan Pasta with Sweet Potato Tahini Sauce Recipe


The Sauce

  • 1/2 of a large Sweet Potato
  • 1/3 c. Vegetable Broth
  • 4 Tbl Tahini
  • 1 Tbl Lemon Juice 
  • 1 Tbl Maple Syrup
  • 1 Tbl Liquid Aminos
  • Salt and Pepper to taste

The Pasta

  • 1/2 of a box of Penne
  • 2 medium heads of broccoli
  • 2 Vegan Sausages of your choice (I used Field Roast: Smoked Apple Sage)
  • Salt and Pepper to taste
  • Nutritional Yeast (optional)

1.) Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.

2.) Wash the sweet potato and poke the surface with holes using a fork or knife. You won’t be using the skin so don’t bother seasoning it. Just bake it on the sheet pan for one hour or until it’s soft. Allow it to cool enough to handle and remove the skin from the half you’ll be using.

3.) In a blender, add all of the sauce ingredients and blend until smooth.

4.) Prepare your pasta following the box instructions.

5.) Meanwhile, cut your broccoli into small florets and wash them. Set them aside to dry.

6.) Cut your sausages into bite size pieces. Sautee in a pan with a little oil until they get some color on them and are heated through. Remove from the pan.

7.) Repeat this process with the broccoli in the same pan adding a pinch of salt and pepper.

8.) Add your pasta, broccoli, and sausage to a bowl. Pour your sauce over the top and mix everything together. Add salt and pepper to taste. Sprinkle on nutritional yeast before serving.

The final result should be filling, but not heavy and savory with a hint of sweet. 

Warning: No matter what you do, do not skip the lemon juice in the sauce! You need it to balance the tahini. Without it your end result will be bitter. Trust me on this or you’ll be filled with regret. Filled with regret I tell you!


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